Homemade Habanero-Peach-Honey Mustard is sweet, spicy, and better than anything you can buy on a shelf. Homemade mustard is the only way to go, especially when it features bold habanero peppers, fresh peach and sweet honey!
Homemade Habanero-Peach-Honey Mustard Recipe
Homemade mustard is here to change the game in your kitchen! Making mustard is easier than you may think. At it's base, mustard is really simply mustard seeds softened up in a vinegar-based soaking liquid. The seeds absorb the vinegar and other liquids, which you can then use as-is or you can process to the more familiar spreadable type.
Of course there's so much MORE you can do to mustard, but those are the basics. One of the ways to get creative with mustard is none other than our favorite spicy honey mustard that you see pictured! Habanero peppers lend just the right amount of spiciness to balance out the sweetness from the peach and honey.
Trust me, once you start making the real deal at home, it's pretty impossible to go back to the store-bought stuff.
Ingredients in Spicy Honey Mustard
- Brown mustard seeds
- Yellow mustard seeds
- Black mustard seeds
- Apple cider vinegar
- Pale ale beer (there will be enough leftover to enjoy a few swigs of)!
- Habanero peppers
- Peach
- Honey
- Water
- Salt
Not sure where to find mustard seeds? I get my mustard seeds through Amazon - Brown Mustard Seeds, Yellow Mustard Seeds, Black Mustard Seeds - These are affiliate links, my friends! FYI.
How to Make this Habanero-Peach Honey Mustard - the Recipe Method
You're going to love how simple this homemade spicy honey mustard recipe is!
Soak the seeds. Measure out your seeds and soak them in a mixture of vinegar and liquid. I mostly use a flavorful beer, though you can use water or even wine. Soak them overnight and the seeds will swell as they absorb the liquids.
Cook and blend. When the seeds are ready, cook down the habanero and peach to soften them, then process them in a food processor. This will make it easier to spread throughout the mustard mixture.
Refrigerate it. Transfer the mustard to sterilized jars and keep it stored in the fridge. The flavors will develop over time and the mustard will get more pungent as time goes on.
Want more info on this easy process? Also see: How to make Homemade Mustard.
Recipe Tips & Notes
- Customize the consistency. You can swirl the processed habanero and peach along with the honey into the mustard seeds and use it as is, though it is best if you process the entire mustard a bit to make it more creamy. By the photos, you can tell I prefer to keep mine more grainy. I enjoy the texture.
- Don't forget the vinegar! It's important to not substitute the apple cider vinegar with any other ingredient. The vinegar is very important for preserving.
- You can omit the black mustard seeds. There are different types of mustard seeds - black, yellow and brown. Black mustard seeds are the same as brown but much darker, and they result in a more pungent mustard. I enjoy using all of the seeds, including black mustard seeds, though if you have a hard time finding them, just use yellow and brown.
Check Out Some of Our Other Popular Homemade Mustard Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Homemade Habanero-Peach-Honey Mustard Recipe
Ingredients
- 1/2 cup brown mustard seeds
- 1/2 cup yellow mustard seeds
- ½ cup black mustard seeds – NOTE: If you can’t find black mustard seeds use 2/3 cup yellow mustard seeds
- 1 cup apple cider vinegar
- 1 cup of your favorite pale ale beer Sorry, you have to drink the rest!
- 3 habanero peppers chopped (innards removed for a bit less heat - or, use milder peppers if these are too hot)
- 1 large peach peeled, pitted and chopped
- 3 tablespoons honey
- 2 tablespoons water
- Salt to taste
Instructions
- To a large mixing bowl, add mustard seeds with vinegar and beer. Mix well. Pour into a large jar and seal.
- Set the jar in a dry place overnight to let the seeds absorb the liquid, at least 12 hours. You will notice the seeds grow larger, but the mixture still looks like mustard seeds floating in liquid.
- To a small pot, add habanero peppers, chopped peach, honey and water. Heat to medium-low and cook until the mixture is softened, about 10 minutes.
- Add to a food processor and process until smooth.
- Add the mustard mixture and process to your personal tastes. You can process only a little to keep most of the seeds, or go to town and really mix it together. I processed mine to about 80 percent, keeping a few seeds in there.
- Set the mustard into a sterilized jar and serve! The flavors will keep developing as time goes by. Enjoy!
Notes
Nutrition Information
Sonia S. says
Mike, I am tripling this batch because I sell at the Farmer's Market. I need to water bath the mustard. Can you water bath if you use the pale ail, or do i just need to use water? Thank you. Your recipes are excellent.
Mike Hultquist says
Great, Sonia. I hope you sell a ton! I believe you can still water bath with the beer. As long as your acidity is right. Good luck!
Nikki says
Hi!
Any suggestions for a substitute for the pale ale? Does it need to be something that contains alcohol? I don’t drink (anymore) but I do love a good mustard and habaneros are my favorite!
Mike Hultquist says
Nikki, you can use water instead. Alcohol is not needed. I just like the extra flavor of a beer mustard. You'll get great flavor with just the water, letting the other ingredients shine. Let me know how it turns out for you. Enjoy!
Gary Z says
Mike, I don't have access to fresh habanero peppers but do have ground habanero powder. How much powder would you substitute for a one whole fresh pepper?
Mike Hultquist says
Gary, you don't need much at all for just 1 pepper, a 1/4 teaspoon or less, but you can easily add in more to your personal taste. For this batch, you might try 1 teaspoon, then adjust from there. Let me know how it goes for you.
Dwayne mouton says
Sorry last question! How much salt do you normally use in this recipe?
Michael Hultquist - Chili Pepper Madness says
Dwayne, about 1 teaspoon, but you might use 1/2 tsp, then adjust. You might need more for your own tastes.
Robert says
Can this recipe be canned to be shelf stable?
Mike H. says
Yes, Robert. But it's important to follow proper canning procedures to ensure safety.
Dwayne says
Also if I admit the peach how much more honey should I add?
Michael Hultquist - Chili Pepper Madness says
You can skip the peach if you'd like, but if you're concerned about sweetness, then add in another 1-2 teaspoons or more to taste.
Dwayne says
I could not find brown mustard seeds just yellow and black at my local Indian grocery store. I guess one cup yellow and half black would be fine? Also no fresh peaches this time of year so I will use frozen. How much would you recommend coarsely chopped. What is the heat level of this? Was thinking of substituting a couple yellow seven pots or ghosts. Thanks!
Michael Hultquist - Chili Pepper Madness says
Yes, those seeds will be fine. Use about 1 to 1.5 cups frozen peach for this recipe. You'll get some decent heat, but ghosts or 7 pots would be extra spicy for sure! Enjoy.
Chip-Minnesota says
I made this two days ago and tried it today on a sandwich. It was excellent and made a healthy batch.
We have apple, pear and tart cherry trees on our property, would you substitute any of those for the peaches. I’m just thinking of experimenting.
Michael Hultquist - Chili Pepper Madness says
Great, Chip. Glad you enjoyed it. You can use any of those fruits. The flavor would obviously be different, but with apple and pear, you get more of a grainy texture. You might need to strain it if that bothers you. Cherry would be interesting, with the tartness. Let me know how it goes if you try it.
Tammy says
What is the shelf life stored in the refrigerator?
Michael Hultquist - Chili Pepper Madness says
Tammy, mustard usually lasts a very long time, but the fresh peach and habanero will cut the life of it. I would use it within a month, or maybe longer. Just check it after that to make sure there is no infection or anything.